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Review Article | Open Access

Advances in research on chemical constituents and pharmacological effects of Paecilomyces hepiali

Akang Dan, Yujia Hu, Ruyan Chen, Xiangyang Lin, Yongqi Tian( ), Shaoyun Wang( )
School of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China

Peer review under responsibility of KeAi Communications Co., Ltd

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Abstract

Paecilomyces hepiali is a fungus with edible and pharmaceutic value, isolated from Ophiocordyceps sinensis. Its main bioactive constituents contain alkaloids, cyclic dipeptides, steroids, organic acids, and polysaccharides. Due to the huge development potential of P. hepiali in the field of food and medicine, it has been developed into a variety of products that cater to the needs of the public. In this paper, the chemical constituents and their pharmacological effects of P. hepiali are reviewed, which can provide reference for the development and application of P. hepiali.

Keywords

Paecilomyces hepialiChemical constituentsPharmacological effects

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Food Science and Human Wellness
Volume 10 Issue 4,
July 2021
Pages 401-407
DOI: 10.1016/j.fshw.2021.04.002
Cite this article:
Dan A, Hu Y, Chen R, et al. Advances in research on chemical constituents and pharmacological effects of Paecilomyces hepiali. Food Science and Human Wellness, 2021, 10(4): 401-407. https://doi.org/10.1016/j.fshw.2021.04.002

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Received: 30 October 2020
Revised: 15 December 2020
Accepted: 16 December 2020
Published: 04 June 2021
© 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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